Vegetarian Greek Eggplant Appetizer

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Vegetarian Greek Eggplant Appetizer

 

2 medium eggplant

3 medium tomatoes, peeled & coarsely chopped

3 garlic cloves

3 tbsps. chopped parsley

1/2 tsp. oregano

1 tsp. fresh mint, chopped

1 tsp. salt

1/4 tsp. pepper

3 tbsps. olive oil

5 tbsps. lemon juice

 

Cook eggplants in their skins. Peel them or scoop out the

insides. Mix the pulp with the tomatoes, galric, herbs, salt

& pepper. Put into blender. Add oil a little at a time,

blending at low speed. Add lemon juice & vinegar & blend at

a higher speed till smooth. Serve with pita.

Makes 4 to 6 servings.